This simple Thai stir-fry ticks all the boxes – it’s speedy, super-healthy and extra tasty.
Ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons fish sauce
- 2 teaspoons caster sugar
- Light olive oil spray
- 500g chicken breast fillets, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 long fresh red chilli, deseeded, thinly sliced
- 300g snake beans or green beans, cut into 4cm lengths
- 1 x 225g can sliced bamboo shoots, drained
- SunRice low-GI Rice, to serve
- Fresh Thai basil leaves, to serve
Method
- Step 1Place the lime juice, vinegar, fish sauce and sugar in a small bowl. Stir until the sugar dissolves.
- Step 2Heat a large wok or non-stick frying pan over high heat. Lightly spray with olive oil spray. Add half the chicken and stir-fry for 2 minutes or until golden. Transfer to a bowl. Repeat with the remaining chicken, reheating the wok between batches.
- Step 3Lightly spray the wok with olive oil spray. Add the garlic and chilli to the wok, and stir-fry for 30 seconds or until aromatic. Add the beans and bamboo shoots, and stir-fry for 2 minutes or until beans are bright green and tender crisp. Return the chicken to the wok and add the lime juice mixture. Stir-fry for 1-2 minutes or until well combined and the chicken is heated through.
- Step 4Spoon the rice among serving bowls. Top with the chicken stir-fry. Sprinkle with basil leaves to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
717 kj
Energy
2g
Fat Total
1g
Saturated Fat
4g
Fibre
30g
Protein
74mg
Cholesterol
296.59mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Chrissy Freer
- Image credit: Robert Reichenfeld
- Publication: Australian Good Taste
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